Turkish kebabs with tomato chilli sauce

These can be marinated the day before, plus you can cook them individually if some of your family need to eat at separate times. Serves 4 Prep 20 mins plus at least 1 hr marinating Cook 15 mins

2 garlic cloves,

1 crushed,

1 left whole 200g Greek yogurt

1 lemon, juiced 2 tsp tomato purée

2 tsp each crushed chilli flakes

and sumac

4 chicken breasts, cut into chunks

300g baby plum tomatoes

1 thumb-sized red chilli, stem removed

2 tbsp extra virgin olive oil

1 small red onion, sliced

1 tbsp pomegranate molasses

TO SERVE

4 Middle Eastern flatbreads long pickled chillis (guindillas) handful each coriander and

flat-leaf parsley

1 Mix the crushed garlic with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill for at least 1 hr or overnight.

2 Make the chilli sauce. Put 100g tomatoes, the chilli, remaining spices, whole garlic clove, tomato purée, 1 tbsp olive oil, half the onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.

3 Heat the oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers (or use wooden skewers that have been soaked in water for at least 30 mins), then wipe off the excess marinade. Thread the rest of the tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides. 4 Serve the chicken and tomatoes on the flatbreads with the remaining red onion, pickled chillies, the remaining Greek yogurt, parsley and coriander, with the chilli sauce spooned over.

PER SERVING 276 kcals, fat 12g, saturates 5g,

carbs 7g, sugars 6g, fibre 2g, protein 34g, salt 0.4g